Apple ricotta cake

by
Components
  • 1 fuji apple
  • 1 cup of aged ricotta cheese
  • 1 tea cup of wheat flour
  • 1 cup of granulated sugar
  • 100 grams of butter kept at room temperature
  • Three eggs
  • One tablespoon of baking powder
  • Half a teaspoon of ground cinnamon
  • zests of 1 Sicilian lemon (or orange)
  • A small amount of salt, about a pinch
  • Apply and dust the formwork with butter and wheat flour.
  • Powdered sugar and cinnamon powder to sprinkle as desired.
Setup mode
  1. Preheat the oven to 180 °C (medium heat). Grease a 24 cm diameter round mold with a hole in the center using butter. Dust it with flour, rotate to coat evenly, and tap firmly on the sink to eliminate any excess.
  1. In a small bowl, combine the wheat flour with the yeast. Wash and slice the apple into quarters. Remove the seeds and, holding the apple with the peel to protect your hands, grate it using the coarse side of the grater.
  2. Put the butter in the mixer and beat until it becomes light in color. Lower the speed, slowly add the sugar, and continue beating until a smooth, translucent cream forms. If needed, pause the mixer and scrape the sides of the bowl with a spatula to ensure the ingredients are well combined.
  3. In a small bowl, crack one egg at a time and mix it into the butter cream, beating thoroughly after each addition to combine. Add the reserved ricotta, a pinch of salt, and gently mix just until combined – the mixture may appear curdled at this stage, but don’t be concerned, that’s normal.
  4. Place the mixer bowl, incorporate the grated apple, lemon zest, and cinnamon, then blend using a spatula. Slowly add the sifted flour and yeast mixture, folding it in carefully with the spatula after each addition.
  5. Pour the cake batter into the prepared pan and smooth the surface with the back of a spoon. Bake in the oven for approximately 30 minutes, until the top starts to turn golden. To test if it’s done, insert a toothpick: if it comes out clean, the cake is ready; if not, bake for a few more minutes.
  6. Let the cake rest for 20 minutes before removing it from the mold. Place a plate over the cake and flip it immediately, then allow it to cool. When ready to serve, dust with a blend of powdered sugar and cinnamon to your liking. It pairs wonderfully with macerated orange peels.

Leave a Comment